This lovely hotel is located in Sark, a small island in front of Guerney, (14 kilometres distance) in a village called La Ville Russel. Just take a regular ferry to get there.
Prices for a double room as from 40 pounds (If you bring a dog they charge you and extra 3?5 pounds per day).
Excellent category; it is the oldest hotel in Sark.
Dixcart, Sark's oldest Hotel, slumbers high up in a 'sun-trapped' valley in a picturesque and secluded world of its own.
Once a 16th century feudal farm longhouse, the estate includes an extensive acreage of medieval hand-terraced gardens, fields, cliff paths overlooking the sea, the densely wooded Dixcart Valley, and the sheltered Bay of Dixcart.
Since its early existence, the hotel has hosted various royals, writers, artists and poets - especially Victor Hugo, (who stayed several times between 1851 and 1859. Other famous guests include Swinburne and Mervyn Peake, the author of 'Mr. Pye' ( filmed in the grounds). Latterly, the Welsh tenor, Harry Secombe and violinist, Nigel Kennedy. All have been entranced by Sark's unique stillness, serenity and gentle hospitality.
A traditional granite farmhouse, built in 1741 which is surrounded by five acres of woodland and meadows, and exotic plants which thrive in the mild climate. The hotel grounds also encompass an old Monastic well and a 20 metre heated swimming pool. Stocks is the home of the Armorgie Family, who personally manage the award winning hotel and organic restaurant. The menus are changed daily and feature a variety of local seafood, and meat and vegetables which are farmed organically in a pollution free environment.
A long, low farmhouse built some 400 years ago on the part of the island known as Little Sark. Situated in a time warp of simplicity it is beautiful, remote and peaceful. A vintage horse drawn carriage collects guests from Little Sark's harbour, to convey them in style to the former 16th century farmhouse and cottages which comprise La Sablonnerie. The restaurant has a reputation for superb cuisine. The hotel is highly self supporting with meat, vegetables, fruit and dairy produce from its own farm and gardens (most of it organic). Sark lobster and oysters and freshly caught fish served daily.
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